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Article ; Online: Pesticide pollution associations with riverine invertebrate communities in England.

Poyntz-Wright, Imogen P / Harrison, Xavier A / Johnson, Andrew / Zappala, Susan / Tyler, Charles R

2023 Volume 903, Page(s) 166519

Abstract: Globally freshwater biodiversity has experienced major decline and chemical pollutants are believed to have played a significant role in this decline, but this has not been well quantified for most riverine invertebrate populations. Here we applied a ... ...

Abstract	Globally freshwater biodiversity has experienced major decline and chemical pollutants are believed to have played a significant role in this decline, but this has not been well quantified for most riverine invertebrate populations. Here we applied a biogeographically independent trait-based bioindicator, SPEAR
Language	English
Publishing date	2023-08-26
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	121506-1
ISSN	1879-1026 ; 0048-9697
ISSN (online)	1879-1026
ISSN	0048-9697
DOI	10.1016/j.scitotenv.2023.166519
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Article ; Online: Impact of beverage temperature on consumer preferences for black coffee.

Ristenpart, William D / Cotter, Andrew R / Guinard, Jean-Xavier

Scientific reports

2022 Volume 12, Issue 1, Page(s) 20621

Abstract: We recently performed a systematic investigation of consumer preferences for black coffee versus key brewing parameters, including total dissolved solids, extraction yield, and brewing temperature (Cotter et al. in J Food Sci 86(1):194-205, 2021. https:// ...

Abstract	We recently performed a systematic investigation of consumer preferences for black coffee versus key brewing parameters, including total dissolved solids, extraction yield, and brewing temperature (Cotter et al. in J Food Sci 86(1):194-205, 2021. https://doi.org/10.1111/1750-3841.15561 ). An experimental goal in that work was for participants to taste the coffee at a beverage temperature of 65 °C, but the large sample size of more than 3000 individual tastings, combined with natural variations in the brewing and cooling processes, meant that coffees were assessed over a normally distributed range of temperatures between 56 and 71 °C. Here we use those data to provide a more detailed analysis of the impact of beverage temperature on consumer acceptance of the coffee, with a key objective of identifying beverage temperatures at which no consumers assess the coffee either as too hot or too cold. Using a 5-point just-about-right (JAR) scale, we find that a majority of consumers (> 50%) assessed the temperature as JAR at all temperatures tested up to 70 °C. A substantial fraction of consumers, approximately 6-12%, assessed the coffee as too cold over the range 56-68 °C. Only above 70 °C did a majority of consumers assess the coffee as too hot and none assessed it as too cold, albeit with 40% still assessing it as JAR. Complementary analyses indicate that beverage temperature over this range had little impact on assessments of the adequacy of flavor intensity, acidity, and mouthfeel, but did correlate slightly with overall liking and purchase intent. Overall, the results suggest that temperatures over the range of 58-66 °C maximize consumer acceptance, and that 68-70 °C is the minimum temperature range at which no consumers will assess black coffee as too cold.
MeSH term(s)	Humans ; Coffee ; Consumer Behavior ; Temperature ; Beverages ; Cold Temperature
Chemical Substances	Coffee
Language	English
Publishing date	2022-11-30
Publishing country	England
Document type	Journal Article
ZDB-ID	2615211-3
ISSN	2045-2322 ; 2045-2322
ISSN (online)	2045-2322
ISSN	2045-2322
DOI	10.1038/s41598-022-23904-4
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Article ; Online: Collinsella aerofaciens

Kwon, Jaeyoung / Bae, Munhyung / Szamosvári, Dávid / Cassilly, Chelsi D / Bolze, Andrew S / Jackson, David R / Xavier, Ramnik J / Clardy, Jon

Journal of the American Chemical Society

2023 Volume 145, Issue 13, Page(s) 7071–7074

Abstract: Some members of the human gut microbiota profoundly influence their host's physiology, health, and therapeutic responses, but the responsible molecules and mechanisms are largely unknown. As part of a project to identify immunomodulators produced by gut ... ...

Abstract	Some members of the human gut microbiota profoundly influence their host's physiology, health, and therapeutic responses, but the responsible molecules and mechanisms are largely unknown. As part of a project to identify immunomodulators produced by gut microbes, we analyzed the metabolome of
MeSH term(s)	Humans ; Actinobacteria ; Hydrogen-Ion Concentration ; Lipids ; Microbiota/immunology ; Toll-Like Receptor 2 ; Dendritic Cells
Chemical Substances	Lipids ; Toll-Like Receptor 2
Language	English
Publishing date	2023-03-23
Publishing country	United States
Document type	Journal Article ; Research Support, N.I.H., Extramural
ZDB-ID	3155-0
ISSN	1520-5126 ; 0002-7863
ISSN (online)	1520-5126
ISSN	0002-7863
DOI	10.1021/jacs.3c00250
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Article ; Online: Impact of beverage temperature on consumer preferences for black coffee

William D. Ristenpart / Andrew R. Cotter / Jean-Xavier Guinard

Scientific Reports, Vol 12, Iss 1, Pp 1-

2022 Volume 10

Abstract: Abstract We recently performed a systematic investigation of consumer preferences for black coffee versus key brewing parameters, including total dissolved solids, extraction yield, and brewing temperature (Cotter et al. in J Food Sci 86(1):194–205, 2021. ...

Abstract	Abstract We recently performed a systematic investigation of consumer preferences for black coffee versus key brewing parameters, including total dissolved solids, extraction yield, and brewing temperature (Cotter et al. in J Food Sci 86(1):194–205, 2021. https://doi.org/10.1111/1750-3841.15561 ). An experimental goal in that work was for participants to taste the coffee at a beverage temperature of 65 °C, but the large sample size of more than 3000 individual tastings, combined with natural variations in the brewing and cooling processes, meant that coffees were assessed over a normally distributed range of temperatures between 56 and 71 °C. Here we use those data to provide a more detailed analysis of the impact of beverage temperature on consumer acceptance of the coffee, with a key objective of identifying beverage temperatures at which no consumers assess the coffee either as too hot or too cold. Using a 5-point just-about-right (JAR) scale, we find that a majority of consumers (> 50%) assessed the temperature as JAR at all temperatures tested up to 70 °C. A substantial fraction of consumers, approximately 6–12%, assessed the coffee as too cold over the range 56–68 °C. Only above 70 °C did a majority of consumers assess the coffee as too hot and none assessed it as too cold, albeit with 40% still assessing it as JAR. Complementary analyses indicate that beverage temperature over this range had little impact on assessments of the adequacy of flavor intensity, acidity, and mouthfeel, but did correlate slightly with overall liking and purchase intent. Overall, the results suggest that temperatures over the range of 58–66 °C maximize consumer acceptance, and that 68–70 °C is the minimum temperature range at which no consumers will assess black coffee as too cold.
Keywords	Medicine ; R ; Science ; Q
Subject code	910
Language	English
Publishing date	2022-11-01T00:00:00Z
Publisher	Nature Portfolio
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: The effect of post-brew holding time and carafe type on the sensory properties of drip brew coffee.

Batali, Mackenzie E / Cotter, Andrew R / Lim, Lik Xian / Ristenpart, William D / Guinard, Jean-Xavier

Journal of the science of food and agriculture

2023 Volume 103, Issue 8, Page(s) 4095–4106

Abstract: Background: Coffee quality is believed to degrade quickly after brewing, and retail establishments discard unsold brewed coffee after a specified holding time period, sometimes as short as 30 min. We used trained sensory panels to evaluate the flavor ... ...

Abstract	Background: Coffee quality is believed to degrade quickly after brewing, and retail establishments discard unsold brewed coffee after a specified holding time period, sometimes as short as 30 min. We used trained sensory panels to evaluate the flavor profiles of light, medium, and dark roast coffees held in three different carafe types (glass on hot plate, thermal jacket, and vacuum insulated) for times ranging from 15 min to 3 h. Furthermore, a panel of 93 coffee-industry professionals performed a blind evaluation of fresh (30 min) versus held (180 min) coffee for overall liking and attribute level adequacy. Results: Sourness increased over time, consistent with acidity increasing over time (i.e., higher titratable acidity, lower pH), but only for the light and medium roasts. Dark roasted coffee became significantly more acidic over 3 h post-brew but was not perceived as more sour over time by the sensory panel. Variations were observed between the thermal jacket and vacuum carafes for the light and dark roast, but few differences were observed with storage type in the medium roast. Surprisingly, the panel of coffee industry professionals showed no preference for fresh over held. Conclusions: More sensory attributes decreased than increased over time, suggesting that the primary concern with loss of quality during coffee holding may be the loss of volatile aroma compounds. Hedonic ratings suggest that even if the changes over time are noticeable, they may not negatively impact overall liking. © 2022 Society of Chemical Industry.
MeSH term(s)	Coffee/chemistry ; Odorants/analysis ; Acids ; Coffea/chemistry
Chemical Substances	Coffee ; Acids
Language	English
Publishing date	2023-01-23
Publishing country	England
Document type	Journal Article
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.12390
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Article ; Online: Assessment of the impacts of GABA and AChE targeting pesticides on freshwater invertebrate family richness in English Rivers.

Poyntz-Wright, Imogen P / Harrison, Xavier A / Johnson, Andrew / Zappala, Susan / Tyler, Charles R

The Science of the total environment

2023 Volume 912, Page(s) 169079

Abstract: Globally, riverine system biodiversity is threatened by a range of stressors, spanning pollution, sedimentation, alterations to water flow, and climate change. Pesticides have been associated with population level impacts on freshwater invertebrates for ... ...

Abstract	Globally, riverine system biodiversity is threatened by a range of stressors, spanning pollution, sedimentation, alterations to water flow, and climate change. Pesticides have been associated with population level impacts on freshwater invertebrates for acute high-level exposures, but far less is known about the chronic impact of episodic exposure to specific classes of pesticides or their mixtures. Here we employed the use of the UK Environment Agency's monitoring datasets over 40 years (covering years 1980 to 2019) to assess the impacts of AChE (acetylcholinesterase) and GABA (gamma-aminobutyric acid) receptor targeting pesticides on invertebrate family richness at English river sites. Concentrations of AChE and GABA pesticides toxic to freshwater invertebrates occurred (measured) across 18 of the 66 river sites assessed. For one of the three river sites (all found in the Midlands region of England) where data recorded over the past 40 years were sufficient for robust modelling studies, both AChE and GABA pesticides associated with invertebrate family richness. Here, where AChE total pesticide concentrations were classified as high, 46 of 64 invertebrate families were absent, and where GABA total pesticide concentration were classified as high, 16 of 64 invertebrate families were absent. Using a combination of field evidence and laboratory toxicity thresholds for population relevant endpoints we identify families of invertebrates most at risk in the selected English rivers to AChE and GABA pesticides. We, furthermore, provide strong evidence that the absence of the invertebrate family Polycentropodidae (caddisfly) from one field site is due to exposure effects to AChE pesticides.
MeSH term(s)	Animals ; Pesticides/toxicity ; Pesticides/analysis ; Acetylcholinesterase ; Insecta ; Water Pollutants, Chemical/toxicity ; Water Pollutants, Chemical/analysis ; Invertebrates ; Fresh Water ; Environmental Monitoring ; gamma-Aminobutyric Acid ; Ecosystem
Chemical Substances	Pesticides ; Acetylcholinesterase (EC 3.1.1.7) ; Water Pollutants, Chemical ; gamma-Aminobutyric Acid (56-12-2)
Language	English
Publishing date	2023-12-02
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	121506-1
ISSN	1879-1026 ; 0048-9697
ISSN (online)	1879-1026
ISSN	0048-9697
DOI	10.1016/j.scitotenv.2023.169079
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Article ; Online: The effect of post‐brew holding time and carafe type on the sensory properties of drip brew coffee

Batali, Mackenzie E. / Cotter, Andrew R. / Lim, Lik Xian / Ristenpart, William D. / Guinard, Jean‐Xavier

Journal of the Science of Food and Agriculture. 2023 June, v. 103, no. 8 p.4095-4106

2023

Abstract: BACKGROUND: Coffee quality is believed to degrade quickly after brewing, and retail establishments discard unsold brewed coffee after a specified holding time period, sometimes as short as 30 min. We used trained sensory panels to evaluate the flavor ... ...

Abstract	BACKGROUND: Coffee quality is believed to degrade quickly after brewing, and retail establishments discard unsold brewed coffee after a specified holding time period, sometimes as short as 30 min. We used trained sensory panels to evaluate the flavor profiles of light, medium, and dark roast coffees held in three different carafe types (glass on hot plate, thermal jacket, and vacuum insulated) for times ranging from 15 min to 3 h. Furthermore, a panel of 93 coffee‐industry professionals performed a blind evaluation of fresh (30 min) versus held (180 min) coffee for overall liking and attribute level adequacy. RESULTS: Sourness increased over time, consistent with acidity increasing over time (i.e., higher titratable acidity, lower pH), but only for the light and medium roasts. Dark roasted coffee became significantly more acidic over 3 h post‐brew but was not perceived as more sour over time by the sensory panel. Variations were observed between the thermal jacket and vacuum carafes for the light and dark roast, but few differences were observed with storage type in the medium roast. Surprisingly, the panel of coffee industry professionals showed no preference for fresh over held. CONCLUSIONS: More sensory attributes decreased than increased over time, suggesting that the primary concern with loss of quality during coffee holding may be the loss of volatile aroma compounds. Hedonic ratings suggest that even if the changes over time are noticeable, they may not negatively impact overall liking. © 2022 Society of Chemical Industry.
Keywords	agriculture ; beverage industry ; glass ; odors ; pH ; sensory evaluation ; sourness ; titratable acidity
Language	English
Dates of publication	2023-06
Size	p. 4095-4106.
Publishing place	John Wiley & Sons, Ltd.
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.12390
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Two-dimensional heavy fermions in the van der Waals metal CeSiI.

Posey, Victoria A / Turkel, Simon / Rezaee, Mehdi / Devarakonda, Aravind / Kundu, Asish K / Ong, Chin Shen / Thinel, Morgan / Chica, Daniel G / Vitalone, Rocco A / Jing, Ran / Xu, Suheng / Needell, David R / Meirzadeh, Elena / Feuer, Margalit L / Jindal, Apoorv / Cui, Xiaomeng / Valla, Tonica / Thunström, Patrik / Yilmaz, Turgut /

Vescovo, Elio / Graf, David / Zhu, Xiaoyang / Scheie, Allen / May, Andrew F / Eriksson, Olle / Basov, D N / Dean, Cory R / Rubio, Angel / Kim, Philip / Ziebel, Michael E / Millis, Andrew J / Pasupathy, Abhay N / Roy, Xavier

Nature

2024 Volume 625, Issue 7995, Page(s) 483–488

Abstract: Heavy-fermion metals are prototype systems for observing emergent quantum phases driven by electronic ... ...

Abstract	Heavy-fermion metals are prototype systems for observing emergent quantum phases driven by electronic interactions
Language	English
Publishing date	2024-01-17
Publishing country	England
Document type	Journal Article
ZDB-ID	120714-3
ISSN	1476-4687 ; 0028-0836
ISSN (online)	1476-4687
ISSN	0028-0836
DOI	10.1038/s41586-023-06868-x
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Article ; Online: Author Correction: Hyperbolic exciton polaritons in a van der Waals magnet.

Nature communications

2024 Volume 15, Issue 1, Page(s) 1795

Language	English
Publishing date	2024-02-27
Publishing country	England
Document type	Published Erratum
ZDB-ID	2553671-0
ISSN	2041-1723 ; 2041-1723
ISSN (online)	2041-1723
ISSN	2041-1723
DOI	10.1038/s41467-024-45809-8
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Article ; Online: Balancing Functionality and Printability

Shelbie A. Legett / Xavier Torres / Andrew M. Schmalzer / Adam Pacheco / John R. Stockdale / Samantha Talley / Tom Robison / Andrea Labouriau

Polymers, Vol 14, Iss 4661, p

High-Loading Polymer Resins for Direct Ink Writing

2022 Volume 4661

Abstract: Although direct ink writing (DIW) allows the rapid fabrication of unique 3D printed objects, the resins—or “inks”—available for this technique are in short supply and often offer little functionality, leading to the development of new, custom inks. ... ...

Abstract	Although direct ink writing (DIW) allows the rapid fabrication of unique 3D printed objects, the resins—or “inks”—available for this technique are in short supply and often offer little functionality, leading to the development of new, custom inks. However, when creating new inks, the ability of the ink to lead to a successful print, or the “printability,” must be considered. Thus, this work examined the effect of filler composition/concentration, printing parameters, and lattice structure on the printability of new polysiloxane inks incorporating high concentrations (50–70 wt%) of metallic and ceramic fillers as well as emulsions. Results suggest that strut diameter and spacing ratio have the most influence on the printability of DIW materials and that the printability of silica- and metal-filled inks is more predictable than ceramic-filled inks. Additionally, higher filler loadings and SC geometries led to stiffer printed parts than lower loadings and FCT geometries, and metal-filled inks were more thermally stable than ceramic-filled inks. The findings in this work provide important insights into the tradeoffs associated with the development of unique and/or multifunctional DIW inks, printability, and the final material’s performance.
Keywords	direct ink writing ; 3D printability ; rheology ; thermomechanical properties ; lattice structure ; functional resins ; Organic chemistry ; QD241-441
Language	English
Publishing date	2022-11-01T00:00:00Z
Publisher	MDPI AG
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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